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Enchilada Stuffed Shells

By: Rebecca Stout

"'I serve this entree to my husband, my sister and her husband, and received many compliments,' notes Rebecca Stout of Conroe, Texas. 'My brother-in-law is a hard-to-please eater, so when he said he loved it, I was thrilled. He even took leftovers for lunch the next day."

Rate/Review | Read Reviews (57)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

15 uncooked jumbo pasta shells
1 pound lean ground turkey
1 (10 ounce) can enchilada sauce
1/2 teaspoon dried minced onion
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 cup fat-free refried beans
1 cup shredded reduced-fat Cheddar cheese

Directions

Cook pasta according to package directions; drain. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.
Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Footnotes

Nutritional Analysis: One serving (3 stuffed shells) equals 379 calories, 15 g fat (6 g saturated fat), 89 mg cholesterol, 591 mg sodium, 33 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.